The soursop is a tree fruit native to the Caribbean, Central America, northern South America, and sub-Saharan Africa. It tastes like a combination of strawberry and pineapple, with a hint of creaminess and sour citrus. Soursop juice is not particularly difficult to make and offers a range of HEALTH BENEFITS. High levels of vitamin C keep the urinary tract clean, and vast amounts of fiber improve digestive health. The fruit juice also contains a number of other nutrients, including potassium, magnesium, thiamin, copper, niacin, folate, iron, and riboflavin.

Ingredients

1 ripe soursop, approximately 1 lb. (450 g)

1 1/2 cups (375 ml) milk, evaporated milk, or water

1 tsp (4.7 g) nutmeg (optional)

1 tbsp (14.3 g) vanilla (optional)

1/2 tsp (2.4 g) grated ginger (optional)

1 tbsp (14.3 g) sugar (optional)

1 lime, juiced (optional)

Method 1 of 3: Mashing the Soursop

1

Select a ripe soursop. Look for a fruit with green skin that can be indented when you APPLY a little pressure with your thumb. A hard fruit with yellow-green skin should be allowed to ripen at room temperature for a few days.

2

Wash your hands. You will come into direct contact with the flesh of the soursop, so your hands should be clean to avoid contaminating the juice.

3

Wash the soursop under running water. Dirt can get caught in between the bumps of the skin, so you may need scrub the fruit with your fingers to get it clean.

4

Peel the fruit. In spite of its initial appearance, the skin is very soft and can be peeled by hand. You do not need to use a peeler or any other tools to COMPLETE this step.

5

Place the soursop into a large bowl and add the milk or water. It is best to use a bowl with a wide mouth since you will need to work with the fruit while it is inside the bowl. The process can also get messy, so you may also want to choose a bowl with plenty of extra depth.

6

Squeeze the fruit with your hands. Since the flesh is so soft, it should be easy to squeeze without the use of any specialized kitchen tool. Squeezing the soursop releases its juices, and squeezing the juices directly into the water or milk blends them together more thoroughly. By the end of the process, you should be left with a large piece of pulp held together by the fruit's fibrous core.

Method 2 of 3: Straining by Hand

1

Position a mesh strainer over a bowl. The strainer should be small enough to fit over the bowl without any overlap, and the bowl should be large enough to contain all the liquid from your soursop. The strainer should also have fairly small gaps. The larger the gaps are, the more likely that pulp will get through.

2

Slowly pour the juice through your strainer and into the bowl. This process may take a while, depending on the size of your strainer.

3

Add other flavoring ingredients as desired. Typically, lime juice, ginger, and sugar make a good, authentic combination, as does a mix of nutmeg and vanilla.

4

Give the juice a final stir before pouring it into glasses. Serve it chilled or over ice.

Method 3 of 3: Blending the Juice

1

For a slightly thicker soursop juice, blend the juice instead of straining it by hand. More of the pulp is broken down through blending, and it is left in the juice rather than getting strained out.

2

Remove the seeds and the fibrous core from the mashed soursop. Any pulp that fell from the core can remain in the liquid, but the core itself and the seeds should be removed.

3

Pour the liquid into a blender. Do not worry about straining it first, and wipe up any juice that spills with paper towels.

4

Add any extra flavorings to the liquid in the blender. Try a combination of vanilla and nutmeg, or a mix of sugar, ginger, and lime.

5

Mix the ingredients together using a medium to high speed setting. Blend for several minutes. The pulpy liquid should be smooth and creamy by the time you FINISH.

6

Add more water if the juice is too thick. Pour in 1/2 cup (125 milliliters) at a time. Blend again.

7

Serve the juice chilled or in glasses with ice. Refrigerate any extra juice for up to a week.

Video

Tips

If you are unable to find fresh soursop, you may be able to find canned soursop in syrup available online. You can also find pre-made soursop juice for purchase online.

Things You'll Need

Large bowls

Strainer

Blender

How to Make Soursop Juice

The exotic tropical fruit known as the soursop in the Caribbean has a delicious, sweet, cream colored, juicy pulp that contains black seeds. Its versatile texture makes it great for you to enjoy as is, juiced, or in desert. It's hard to believe that something so good can be healthy for you. It rich in vitamins B1, B2 and C. Read on to learn more.

What you need:

1 Ripe Soursop

1 can Almond Milk

1 tsp. nutmeg

1 tbsp. vanilla

4 cups of water

Blender or hand mixer

Mixing Bowl

Spoon

Paper towels

What to do:

Wash the soursop to remove any dirt. The green skin is soft, so you can peel it with your hand. After doing so, place it in a large mixing bowl.

Make sure your hands are clean before you go on to this next step. Pour water to into the mixing bowl. Using your hand, squeeze the fruit in the water and remove all the seeds. This is a messy process so keep a paper towels nearby.

Pour the mixture into the blender, while slowly adding the nutmeg, vanilla, and milk. You can also use a hand mixer.

Traditionally, this is done by using a potato masher and mixing the water with the soursop with a large spoon. Your results should be a nice thick creamy blend. Add water if its too thick.

The other morning, I bought a soursop from my regular supplier of veggie and meat as I could not remember ever eating it before and I wanted to try after hearing and reading so much about the goodness of soursop. The seller told me that the soursop was still very raw and recommended to me to have it boiled as soup with some pork ribs. So I bought a medium size soursop which cost over RM6. After leaving the soursop in my kitchen in room temperature for about 2 weeks, I got impatient and decided to cut up the fruit, though the fruit did not feel completely soft. After it was cut up, the inside was still hard. And it did not taste pleasant. It tasted like a cross between a tasteless raw pineapple and ‘fun kok’ (a root used to boil soup). That’s the price to pay for being impatient. I should have waited for another week for the entire fruit to ripen. I was told that a ripe soursop is very sweet and the flesh is creamy and soft. I forced myself to eat a quarter of this tasteless, hard fruit while telling myself that this stuff is chokefull of HEALTH BENEFITS. My mum suggested that I cooked veggie curry with this fruit but I had left it in the fridge and had forgotten all about it until a week later. It ended up in the bin, sigh. The next time I buy a soursop, I’ll make sure I choose a completely ripe one to enjoy it.

1. Prevents UTI (Vitamin C)
Soursop is an excellent source of vitamin C, a nutrient which increases the acidity level of urine, resulting in decreased number of harmful bacteria that may be present in the urinary tract.